DessertsChocolate Zucchini Cake I free recipes, print, download, load, specialrecipe, Free cookbook

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Chocolate Zucchini Cake I

Yields: 18 servings

"This cake can be frozen for up to 6 months. To make sour milk, mix 1/2 cup milk with 2 teaspoons lemon juice and let stand 10 minutes."

INGREDIENTS:

1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups white sugar

2 eggs

1/2 cup sour milk

1 teaspoon vanilla extract

2 cups sifted all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

4 tablespoons unsweetened

cocoa powder

2 1/2 cups grated zucchini

1/4 cup ground walnuts

1/4 cup semisweet chocolate

chips

DIRECTIONS:

1.	Cream together butter or margarine, vegetable oil and sugar.
2.	Add eggs, sour milk, and vanilla. Blend well.
3.	In a separate bowl, sift dry ingredients together.
4.	Blend dry ingredients into the butter mixture.
5.	Add grated zucchini, and mix well.
6.	Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top.
7.	Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.